I feel as though this recipe doesn’t need much of an introduction. It’s tender, juicy, slightly sweet pork chops coated in something crunchy. I know, you’re already putting your coat on to go to the grocery store and pick up the necessary ingredients. But wait: Don’t you want to read the recipe first?
Archive for February, 2012
If you are anything like me, when you hear the words “purple cabbage,” the first image that comes to your mind is coleslaw. Not the delicious, tangy, vinegary kind—no, the yucky kind they serve at chain restaurants. (Don’t look at me like that, mayonnaise. You know we are eternal foes.) Well last night I went through an enlightening transformation, and I hope you will, too. Because purple cabbage isn’t made to be sliced up real thin and mixed with mayo and left to wilt until brought out to your table in a tiny plastic cup. No, my friend. Purple cabbage is meant to be ROASTED!